"Jewish" Coffee Cake

By merehodge

Ingredients

• 3/4 cup margerine
• 1 1/2 cup sugar
• 4 eggs
• 3 cups flour
• 1 tsp salt
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 pint sour cream
• 1 cup chopped pecans
• 1 cup brown sugar
• 4 tsp flour
• 2 tsp cinnamon

Details

Servings 1

Preparation

Step 1

In large mixing bowl, cream together margerine and sugar. Add vanilla and eggs, one at a time, mixing between additions. Combine flour, salt, baking powder and baking soda. Add flour mixture to mixing bowl in two batches alternating with sour cream additions.
Topping/Filling: mix together pecans, brown sugar, flour and cinnamon.
Prepare bundt pan (butter/Pam and flour) and pour half of cake mixture in pan. Top with 1/2 filling, then remaining batter then remaining filling.
Bake at 350 degrees for 1 hour and 10 minutes.